Steps
- Combine 4 bone-in, skin-on chicken thighs, 4 chicken drumsticks, 16 peeled pearl onions, 1 bay leaf, 3 thyme sprigs, and 750ml of pinot noir. Cover and refrigerate for 12-24 hours.
- Preheat the oven to 350°F / 180°C. Strain, reserving the wine, and separate the chicken, onions, and herbs. Simmer the wine vigorously, skimming, until reduced by half.
- Pat the chicken dry and season with salt and pepper. Brown it in batches, skin side first, in 3 tablespoons of vegetable oil in a large ovenproof pot; remove.
- Fry 150g of chopped bacon until golden; remove. Brown 400g of white mushrooms in the fat, then the onions, setting each aside.
- Melt 60g of butter in the pot. Cook 3 minced garlic cloves, then 2 tablespoons of tomato paste. Stir in 7 tablespoons of all-purpose flour and cook briefly.
- Gradually stir in 750ml of low-sodium beef stock, then the reduced wine. Return the chicken, bacon, mushrooms, onions, and herbs. Cover and bake for 45 minutes.
- If the sauce is thin, simmer it uncovered on the stove until thickened. Season with salt to taste.